Preparation Steps

• Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, and garlic powder.
  1 pound shrimp
• Warm the tortillas slightly to make them pliable (you can microwave them for about 30 seconds, wrapped in a damp paper towel).
  1 pound shrimp
• In a bowl, combine the enchilada sauce, sour cream, and half of the shredded cheese. Stir until well combined.
  1 pound shrimp
• Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.
• Dip each tortilla briefly into the remaining enchilada sauce mixture to coat.
  1 pound shrimp
• Place some of the seasoned shrimp and a sprinkle of cheese onto each tortilla. Roll up the tortillas and place them seam-side down in the baking dish.
  1 pound shrimp
• Pour the remaining enchilada sauce mixture over the rolled enchiladas. Top with the remaining shredded cheese.
  1 pound shrimp
• Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
• Garnish with fresh cilantro before serving.
  1 pound shrimp